Christmas Stollen, Maria's Way

Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

Back in the 60's, we had a newly emigrated neighbor from Germany, who taught my DH how to make yeast bread--with THIS recipe. It has graced our Christmas morning table every year since--and 2 loaves hardly last for the next day. He usually makes them the week before and wraps in plastic wrap, puts in a plastic garbage bag, and freezes until Christmas Eve. Goes well with your favorite strata.

Ingredients Nutrition


  1. Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible.
  2. Have raisins and nuts ready, but do not add to fruit at this time.
  3. Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely.
  4. In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
  5. Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
  6. Add 1/2 cup flour and eggs, beat on high for 2 minutes.
  7. Stir in remaining flour until desired consistency occurs.
  8. Knead until satiny and elastic.
  9. Place dough in buttered bowl and turn dough so that buttered side is up.
  10. Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours).
  11. Sprinkle a little flour over drained fruit and toss to coat.
  12. Punch down dough and spread on floured surface.
  13. Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
  14. It may be necessary to add a little flour, since the fruit may make the dough sticky.
  15. Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
  16. Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
  17. Sprinkle with cinnamon and sugar.
  18. Fold over and seal edges securely to form crescent.
  19. Repeat with second oval.
  20. Let rise about 1- 1/2 hours until double in size.
  21. Brush with melted butter.
  22. Bake at 375°F for about 35 minutes.
  23. While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
  24. Preparation time does not include rising time.
Most Helpful

5 5

Great Christmas Stollen! Made for two beautiful loaves of rich and wonderful tasting fruited bread. Both the teenager and I did the taste test before wrapping and freezing for Christmas, we agreed - awesome! Made as posted and wouldn't change a thing. Initially taking less than the five cups to get the satiny elastic dough - with flouring the fruit and second kneading the five cups of flour were right on for my flour. I see a new Christmas tradition in the making ... thank you Janey and Maria - your Stollen recipe has been added to my Holiday Cookbook.

4 5

Away from home and all my recipes and cookbooks, I was glad to find a similar recipe to the one I usually make. My only change (and I think this was a typo), was the 2 1/4 oz yeast. I think that 2 packages of 1/4 oz each was what was meant, and that was what I used. Thanks, NurseJaney, Shari (also a Nurse)